Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita, Tuscan Cookery School)
- 1 quart + 1 ounce (1 liter) heavy cream
- 1 cup (200 g) sugar
- 8 egg yolks
- 5 saffron threads
- Additional sugar for finishing
- Warm the heavy cream in a pan on the stovetop, bringing it to 140F to 158F (60 to 70C).
- Add the saffron threads and seal the pot with plastic wrap (cling film), remove from the heat, and let steep for 2 hours.
- After two hours, return the pan to the stovetop and bring the heavy cream up to to 176F/80C.
- Fill and preheat the water oven to 185F/85C.
- In a bowl, beat the egg yolks with the sugar until the sugar is almost fully dissolved and the eggs are pale and fluffy.
- Slowly pour in the hot cream, one ladle at a time, whisking it into the eggs to temper them. Blend well.
- Transfer the custard mixture to a large (gallon/3.8 liter) zip-closure cooking pouch and using the displacement method (Archimedes’ Principle), evacuate the air and zip the seal.
- Submerge the pouch in the water oven to cook for 1 hour.
- When the custard mixture has cooked, open the pouch, pour the mixture into individual ramekins; cover and refrigerate for 24 hours.
- Before serving, bring the custards to room temperature; lightly dust the top of each individual ramekin with sugar and using a blow torch, burn the sugar until golden brown.
- Serve immediately.